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Parmesan-Crusted Cod

Parmesan-Crusted Cod

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with Herbed Potatoes and Carrots

Yield: 2

Cod fillets topped with an herbed panko and Parmesan crust, nicely browned in the oven.
Prep: 10 Cook: 35

  • 12oz Yukon gold potatoes
  • 2cloves garlic
  • 1carrot
  • 1lemon
  • ¼oz parsley
  • ¼cup parmesan cheese
  • 1tsp dried oregano
  • ¼cup panko breadcrumbs
  • 12oz cod
  • salt & pepper
  • 4tsp olive oil
  • 1TBS butter

Boil potatoes:

Wash and dry all produce. Preheat oven to 400°F. Cut potatoes into 1-inch cubes. Put in a medium pot with enough water to cover by an inch and a large pinch of salt. Bring to a boil and cook until pierced easily with a knife, about 15 minutes (keep an eye on time— you’ll be adding carrots to the pot after 10 minutes).

Prep:

Meanwhile, mince or grate garlic. Peel carrot and cut into 2-inch-long pieces. Quarter each piece lengthwise to create sticks. Zest lemon, then cut into wedges. Pick parsley leaves from stems and roughly chop.

Make panko crust:

Combine Parmesan, oregano, lemon zest, panko, half the garlic, and a drizzle of olive oil in a small bowl. Season with salt and pepper.

Bake cod:

Pat cod dry with a paper towel. Place on a lightly oiled baking sheet. Brush each fillet with a drizzle of olive oil. Season with salt and pepper. Put a thick layer of panko crust on top of each, pressing to adhere. Bake in oven until cod flakes when poked with a fork, 10-12 minutes.

Tip: For an extra-crispy crust, heat broiler and broil baked fillets for an additional minute.

Finish carrots and potatoes:

After potatoes have boiled for about 10 minutes, add carrots to pot. Boil until just tender, 5- to 6-minutes. Drain. Return carrots and potatoes to pot. Toss in 1 TBS butter, remaining garlic, and a large pinch of parsley. Season with salt and pepper. Return pot to heat and toss until garlic is fragrant, 1- to 2-minutes.

Serve:

Divide carrots and potatoes between plates and serve next to cod. Garnish with remaining parsley and add a lemon wedge or two to each plate for squeezing over.

Shrimp & Scallop Scampi

Shrimp & Scallop Scampi

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with Parsley & Parmesan

Yield: 2 Servings

Shrimp and scallops are sautéed until tender, then tossed with al dente spaghetti. Of course, it wouldn’t be a scampi without plenty of garlic and butter—here, garlic herb butter is the base for an easy, yet wow-worthy, sauce with Parmesan, parsley, and lemon juice. A dash of chili flakes for heat
Prep: 10 Cook: 30

  • 1lemon
  • 10oz shrimp
  • 6oz spaghetti
  • 5TBS parmesan cheese
  • 2cloves garlic
  • ¼oz parsley
  • 10oz scallops
  • 1tsp chili flakes
  • 4oz chicken stock
  • 2TBS garlic herb butter
  • 1tsp olive oil
  • 3TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Zest and quarter lemon. Peel and finely chop garlic. Finely chop parsley.

Rinse shrimp and pat dry with paper towels. Pat scallops dry with paper towels. Place shrimp and scallops in a medium bowl, toss with lemon zest, ¼ of the garlic, a drizzle of olive oil, and a pinch of chili flakes (add more for an extra kick or leave it out if you’re feeling spice-averse!). Season with salt and pepper.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Cook shrimp & scallops:

Heat a large pan over high heat. Once pan is hot, add shrimp and scallop mixture, spread out in an even layer and cook, stirring once, until opaque and cooked through, 2- to 3-minutes.

Stir in 1 TBS plain butter until melted and coated.

Turn off heat, transfer to a second medium bowl (along with any cooking liquid).

Start sauce:

Once spaghetti is done, melt 2 TBS plain butter in pan used for shrimp and scallops over medium heat. Add remaining garlic and cook until fragrant, 30 seconds.

Stir in stock concentrates and ¼ cup pasta cooking water. Simmer until sauce has slightly reduced, 1- to 2-minutes.

Finish sauce:

Stir drained spaghetti, shrimp and scallops (and any cooking liquid), garlic herb butter, half the parsley, and half the Parmesan into pan with sauce. Toss to coat. Add splashes of reserved pasta cooking water as necessary, until everything is thoroughly coated in sauce.

Tip: If cheese clumps, continue stirring and adding more pasta cooking water until smooth!

Remove from heat and stir in a big squeeze of lemon juice. Season generously with salt and pepper.

Finish & serve:

Divide pasta between bowls. Top with remaining parsley, remaining Parmesan, and chili flakes to taste. Add a big squeeze of lemon juice over top and serve with any remaining lemon wedges on the side.

Pork Sausage Cavatappi Bolognese

Pork Sausage Cavatappi Bolognese

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with Roasted Zucchini & Parmesan

Yield: 2

Classic meat sauce, upgraded with spice-flecked Italian sausage. Mixed with roasted or sautéed zucchini.
Prep: 5 Cook: 30

  • 1zucchini
  • 6oz cavatappi pasta
  • 1oz chicken stock concentrate
  • 1yellow onion
  • 1tbs Italian seasoning
  • 9oz Italian pork sausage
  • 1½oz tomato paste
  • 1½tbs sour cream
  • 3tbs parmesan cheese
  • salt & pepper
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice the onion.

Roast zucchini:

Toss zucchini on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes.

Optional: In a hot skillet, add a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper. Sauté zucchini until lightly browned, 4-6 minutes.

Tent with foil to keep warm.

Cook pasta:

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water, then drain.

Cook onion & sausage:

While pasta cooks, remove sausage from casing, discard casing.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5- to 6-minutes.

Add sausage and cook, breaking up meat into pieces, until browned, 3- to 4-minutes (it’ll finish cooking in the next step).

Make sauce:

Add tomato paste and remaining Italian Seasoning to pan. Cook, stirring constantly, until fragrant, 1 minute.

Stir in stock concentrate, 1 cup reserved pasta cooking water, and a big pinch of salt and pepper. Bring to a simmer, cook until sauce has slightly thickened, and sausage is cooked through, 2- to 3-minutes.

Reduce heat to medium low.

Finish & serve:

Stir drained cavatappi, roasted zucchini, sour cream, and 1 TBS butter into pan until thoroughly combined.

Tip: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and serve.

Italian Seasoning Blend

Makes: 1½ TBS

  • ½tsp garlic powder
  • ½tsp oregano
  • ½tsp basil
  • ½tsp black pepper
  • ½tsp parsley
Buttermilk Chicken Schnitzel

Buttermilk Chicken Schnitzel

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with Cucumber-Dill Sauce, Rice, and Zucchini

Yield: 2

adapted from Home Chef

A crispy, tender chicken cutlet topped with a cucumber-dill sauce. Served with sides of buttery seasoned rice and zucchini topped with crumbled feta.
Prep: 10 Cook: 30

  • 1Persian or English cucumber
  • 1tsp buttermilk-dill seasoning
  • 2dill sprigs
  • ½oz feta cheese crumbles
  • 1oz sour cream
  • 1zucchini
  • ¾cup Jasmine rice
  • 1oz BTB chicken
  • 12oz boneless skinless chicken breasts
  • ½cup panko breadcrumbs
  • 2garlic cloves
  • olive oil
  • salt & pepper

Prep:

Rinse and dry all produce.

Trim zucchini ends, quarter, and cut into ½” dice.

Trim cucumber and cut into ¼” dice.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem and mince dill.

Mince garlic.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add one clove of minced garlic, cook, stirring, until fragrant, 1 minute.

Stir in rice, ¾ cup water, a pinch of salt and a tsp BTB chicken. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Remove from heat, stir in 1 TBS butter and fluff with a fork .

Keep covered off heat until ready to serve.

Prepare the chicken:

Cover chicken with plastic wrap and use a heavy object to pound to an even ¼” thickness. You may also use a gallon bag for easier clean-up.

Remove plastic wrap. Pat chicken dry, and season both sides with buttermilk-dill seasoning and a pinch of salt and pepper.

Place panko on a plate. Transfer chicken to plate with panko. Flip until coated, pressing gently to adhere.

Cook the chicken:

Place a large non-stick pan over medium-high heat and add 1 TBS olive oil.

Line a plate with a paper towel.

Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Lower heat to medium and, if pan is dry, add 1 tsp olive oil. Flip chicken and cook until chicken reaches a minimum internal temperature of 165°F, 3-5 minutes.

Remove from burner. Transfer chicken to towel-lined plate. Season both sides with a pinch of salt and cover loosely with foil.

While chicken cooks, continue recipe.

Cook the zucchini:

Place another large non-stick pan over medium-high heat.

Add 1 tsp olive oil and garlic to hot pan. Stir constantly until lightly browned, 1-2 minutes.

Add zucchini and ¼ tsp salt. Stir occasionally until lightly browned and tender, 5-6 minutes.

Remove from burner. Stir in 1 tsp lemon juice (reserve remaining for sauce).

Make sauce and serve:

In a mixing bowl, combine cucumber, dill, sour cream, remaining lemon juice, and a pinch of salt and pepper.

Slice chicken and put on hot plates. Divide rice and zucchini between plates. Garnish zucchini with feta cheese. Top chicken with sauce. Serve with lemon wedges.

Sheet Pan Lemon-Pesto Cod

Sheet Pan Lemon-Pesto Cod

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with Roasted Potatoes & Green Beans

Yield: 2
Adapted from Blue Apron

Flaky cod with creamy lemon pesto and crunchy almond breadcrumbs, roasted it in the oven to achieve an irresistibly crispy, golden brown crust. It’s the perfect accompaniment to the simple sides of roasted green beans and potatoes (with more lemon pesto for dipping).
Time: 35

  • 26-8 oz cod fillets
  • ⅓cup basil pesto
  • 1lemon
  • 2TBS mayonnaise
  • ¼cup panko breadcrumbs
  • ¾lb potatoes
  • 6oz green beans
  • 2TBS sliced roasted almonds


Prep:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Cut the potatoes into ¼-inch rounds.

Cut off and discard any stem ends from the green beans.

Zest the lemon to get 2 tsp.

Quarter and de-seed the lemon.

Roughly chop the almonds.

In a bowl, combine the pesto, mayonnaise, and the juice of 2 lemon wedges. Season with salt and pepper.

In a separate bowl, combine the breadcrumbs, lemon zest, and chopped almonds.

Roast the potatoes:

Line two sheet pans with foil or parchment. Transfer the potato rounds to one sheet pan. Drizzle with olive oil, season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the fish & green beans:

Meanwhile, transfer half the creamy pesto to a separate bowl, set aside for serving.

Transfer the green beans to the remaining sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side.

Lightly oil the other side of the sheet pan.

Pat the fish dry with paper towels, season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan.

Evenly top the fish with the remaining creamy pesto, then top with the almond breadcrumbs (pressing gently to adhere).

Season with salt and pepper. Roast 12 to 15 minutes, or until the fish is cooked though, and the green beans are tender when pierced with a fork. Remove from the oven.

Finish the green beans:

Evenly top the roasted green beans with the juice of 1 lemon wedge (you will have extra), carefully stir to coat.

Serve:

Serve the roasted fish with the roasted potatoes and finished green beans.

Serve the reserved creamy pesto on the side. Enjoy!

American Chop Suey

American Chop Suey

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with Green Salad
Yield: 2

Adapted from: Home Chef

This classic American comfort food is all grown up. Ground beef turned into a creamy, cheesy tomato sauce mixed with tender elbow macaroni. Shredded cheese melts onto the piping-hot pasta while a crisp green side salad with radishes accompanies.

Update: The American Chop Suey is real good, but the Dijon dressing on the salad is terrible. It clashes with the pasta sauce. Update shows a simple Italian dressing, but you can substitute any dressing you prefer.
Time: 30 minutes

  • 4oz elbow macaroni
  • 10oz ground beef
  • 2radishes
  • 1romaine heart
  • 1TBS Dijon mustard
  • 8oz tomato sauce
  • 1tsp BTB beef (or beef stock concentrate)
  • ¼oz steak seasoning (see below)
  • ¼tsp sugar
  • 2TBS cream cheese
  • 2oz shredded cheddar-jack blend
  • salt & pepper
  • 3TBS olive oil
  • 1TBS red wine vinegar (or apple cider vinegar)
  • 1tsp Italian Seasoning (Update)

Cook pasta:

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, 8–10 minutes. Reserve ¾ cup cooking water and drain pasta. Return pasta to pot and cover to keep warm.

Cook beef:

Heat 1 TBS oil in a medium skillet over medium-high. Add beef and season with a pinch each of salt and pepper. Cook until well browned, 5–7 minutes.

Prep salad:

Meanwhile, thinly slice radishes. Cut romaine into 1-inch pieces.

In a large bowl, whisk to combine Dijon mustard, 3 TBS oil, and 1 TBS vinegar.

Update: In a large bowl whisk 3 TBS oil, 1 TBS vinegar, 1 tsp Italian Seasoning. Season to taste with salt and pepper.

Make sauce:

To skillet, add tomato sauce, BTB (or broth concentrate), steak spice, ½ cup reserved pasta water, and ¼ tsp sugar. Bring to a simmer and reduce heat to medium-low. Add cream cheese and half of the shredded cheese, stir until melted. Season to taste with salt and pepper. Stir in pasta and thin out sauce with reserved pasta water, 1 TBS at a time, as needed.

Finish and Serve:

Add lettuce and radishes to bowl with dressing and toss to combine. Spoon pasta into bowls and top with remaining cheese. Serve alongside salad.

Steak Spice Blend

Makes 2 1/4 tsp

1/8          tsp red chili flakes
1/8          tsp crushed coriander seed
1/4          tsp crushed dill seed
3/8          tsp crushed mustard seed
1/2          tsp dried minced garlic
1/2          tsp crushed black pepper
3/8          tsp kosher salt

Rosemary Pork Chops

Rosemary Pork Chops

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with Mashed Potatoes, Brussel Sprouts & Pan Sauce

Yield: 2

Pork chops drizzled with an ultra-savory, rosemary-flecked pan sauce. Creamy mashed potatoes, roasted Brussels sprouts, and red onion wedges for sides.
Prep: 10 Cook: 40

  • 8oz Brussels sprouts
  • 1red onion
  • 12oz potatoes, white or russet
  • 10oz pork chops
  • ¼oz rosemary
  • 1oz chicken stock concentrate
  • 1½TBS sour cream
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep & roast veggies:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges, mince a few slices until you have 1 TBS.

Toss Brussels sprouts and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden-brown and tender, 15-20 minutes.

Cook potatoes:

While veggies roast, dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Cook pork:

While potatoes cook, pat pork dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer pork to a cutting board. Wipe out pan.

Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary.

Cook, stirring often, until onion is softened, 2-3 minutes.

Add stock concentrate and ¼ cup water. Bring to a simmer and cook until slightly thickened, 3-4 minutes.

Turn off heat and stir in 1 TBS butter until melted.

Mash potatoes:

Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBS butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

Finish & serve:

Slice pork crosswise.

Divide pork, mashed potatoes, and veggies between plates. Top pork with sauce and serve.

Pasta with Chicken & …

Pasta with Chicken & …

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Sun-Dried Tomatoes, Broccoli & Cream Sauce

Yield: 4 Servings

Scott Nowell

Circa 1994: Another church potluck meal. It makes a nice, simple family meal. Either the broccoli or the sun-dried tomato can be eliminated or increased as desired. (hint: double the tomatoes)

Use your imagination on the type of pasta and protein, shrimp, pork, beef. Just about anything will work.

Chicken:

  • 1TBS oil
  • 1lb boneless chicken breasts
  • salt & pepper
  • 1tsp Italian seasoning

Pasta:

  • 8oz Rotini, Penne, etc.

Vegetables:

  • 8oz broccoli, small florets
  • ½cup sun-dried tomatoes oil reserved, sliced
  • 2TBS oil from sun-dried tomatoes
  • 2TBS pine nuts, toasted (Optional)

Cream sauce:

  • 1cup heavy cream
  • 1tsp dried basil
  • salt & pepper

For serving:

  • ¼cup Parmesan cheese shredded
  • ½oz Italian flat leaf parsley, chopped fine

Broccoli and pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and broccoli. Cook for until starting to soften (about 2 minutes), remove to a bowl of ice water with a spider.

Return water to a boil and add pasta. Cook until just al dente, a minute or two less than manufacturer’s directions. Reserve a cup of the starchy water, then drain and set pasta aside.

Chicken breasts:

While the pasta is cooking, season chicken with salt and pepper and a good sprinkle of Italian seasoning.

Heat oil until hot in large sauté pan. Add chicken breasts and brown on both sides for 2-3 minutes until nicely browned. Remove chicken from pan and set aside. Wipe out and set pan aside, it will be used later. Slice each chicken breast on an angle in 3 – 6 slices. Chicken will finish cooking later.

Assembly:

Return pasta pot to heat, add cream, and bring to a boil. Reduce heat to medium and simmer 2 to 3 minutes until reduced and thickened slightly.

Add tomatoes and basil, stir. Return sliced chicken breasts to pan and simmer until cooked through 2 to 3 minutes.

Return pasta to pot. Add toasted pine nuts, is using. Mix. Season to taste with salt and pepper.

Transfer to a serving dish and top with Parmesan cheese and parsley.

Cherry Balsamic Chicken

Cherry Balsamic Chicken

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with Almond Couscous & Roasted Brussels Sprouts or Roasted Carrots

Yield: 2

A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted Brussels Sprouts or Carrots.
Prep: 15 Cook: 35

  • 1clove garlic
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 8oz Brussels Sprouts
  • — or —
  • 9oz carrots
  • 2scallions
  • 2½oz Israeli couscous
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1oz cherry jam
  • salt & pepper
  • 1tsp oil
  • 1TBS olive oil
  • 3TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Make almond couscous:

Melt 1 TBS butter in a small pot over medium-high heat. Add almonds, cook, stirring, until lightly browned, 2- to 3-minutes.

Add garlic, couscous, and a pinch of salt, cook for 30 seconds.

Stir in ¾ cup water and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Roast Brussels Sprouts:

Meanwhile, toss Brussels Sprouts on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Cook chicken:

While carrots roast, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.

Turn off heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Stir 1 TBS butter into pot with couscous, season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, chicken, and Brussels Sprouts or carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Sunflower-Crusted Chicken

Sunflower-Crusted Chicken

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with Lettuce, Apple & Parmesan Salad

Yield: 2

Seared chicken cutlet coated in a mixture of Parmesan, panko, sunflower seeds, and lemon zest, and drizzled with a spicy Dijon-tahini sauce. A crisp salad of baby greens, sliced apple, and more Parm tossed with a lemony-creamy Dijon dressing for a side.
Prep: 10 Cook: 35

  • ½oz sunflower seeds
  • ¼cup panko breadcrumbs
  • 1½oz honey Dijon dressing
  • 1baby lettuce
  • 3TBS Parmesan cheese
  • 1lemon
  • 10oz chicken cutlets
  • 2tsp Dijon mustard
  • 2TBS tahini
  • 1tsp hot sauce
  • 1apple
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Finely chop sunflower seeds. Finely chop half the Parmesan (you’ll use the rest in Step 5). Zest half the lemon, then quarter.

Make coating:

Place 1 TBS butter in a medium microwave safe bowl. Microwave until melted, 30 seconds.

Let cool slightly, then stir in sunflower seeds, chopped Parmesan, lemon zest, half the panko, and a pinch of salt and pepper.

Cook chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with mustard. Mound with sunflower coating, pressing to adhere (no need to coat the undersides).

Roast on the top rack until browned and cooked through, 15-20 minutes.

Make Dijon tahini sauce:

Meanwhile, in a small bowl, stir together honey Dijon dressing, tahini, and hot sauce.

Finish prep & make salad:

Trim and discard root end from lettuce, chop leaves into bite-size pieces. Core and thinly slice apple.

In a large bowl, whisk together 1 TBS Dijon tahini sauce, a large drizzle of olive oil, a pinch of sugar, salt, pepper, and as much lemon juice as you like.

Tip: If the dressing tastes too tangy, add another pinch of sugar. If it’s not tangy enough, add another squeeze of lemon juice.

Add lettuce, apple, and remaining Parmesan to bowl, toss to coat.

Serve:

Divide chicken and salad between plates. Drizzle chicken with as much remaining Dijon tahini sauce as you like.

Serve with any remaining lemon wedges and any remaining Dijon tahini sauce on the side.